DRYING
Drying coffee might seem easy, or at least pretty basic. But if you want a high-quality coffee that doesn't age as soon as you start launching it, you have to perfect it and know how to dry the seed (bean) without killing it.
It's important to remind you at this point that the coffee beans are not the fruit of the coffee plant, but their seeds and because of this it is a live organism that we treat as such through the whole process up to the moment when you roast it.
Keeping the seed alive
Because the seed is a live organism we need to make sure that its sprouting capacity remains intact, and one of the most dangerous parts of the process where this is in real danger is the drying. Why? Well if you dry the coffee beans too fast, or in an environment too hot, they will die, or in the best case scenario some will have survived and some will not, which means you will end up with a uneven and fast-aging coffee lot.
It doesn't matter if we are drying our coffees on the patios… or in our mechanical dryers.
